Steak and Roasted Carrot Tacos With Avocado

steak-carrot-tacos-avocado
Photo by Christopher Testani
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 550 calories
    • Fat 22 g
    • Sat Fat 5 g
    • Cholesterol 75 mg
    • Sodium 500 mg
    • Protein 30 g
    • Carbohydrate 58 g
    • Sugar 6 g
    • Fiber 8 g
    • Iron 4 mg
    • Calcium 63 mg

Heat oven to 425° F. Toss the carrots, lemon juice, olive oil, sesame seeds, cumin, and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender and browned, 20 to 25 minutes, tossing halfway through.

Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 125° F, 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing across the grain.

Top the tortillas with the carrots, steak, and avocado, dividing evenly. Serve topped with the watercress and sour cream, with the lemon wedges alongside.

Ingredients

  1. Check 1 pound small carrots, cut into 2-inch lengths
  2. Check 2 tablespoons lemon juice, plus wedges for serving
  3. Check 1 tablespoon olive oil
  4. Check teaspoons toasted sesame seeds
  5. Check 1 teaspoon ground cumin
  6. Check Kosher salt and black pepper
  7. Check 1 pound skirt steak, cut into 4 pieces
  8. Check 12 corn tortillas, warmed
  9. Check 1 avocado, sliced
  10. Check Watercress and sour cream, for serving

Directions

  1. Heat oven to 425° F. Toss the carrots, lemon juice, olive oil, sesame seeds, cumin, and ¼ teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender and browned, 20 to 25 minutes, tossing halfway through.
  2. Meanwhile, heat a large cast-iron skillet over medium-high heat. Season the steak with ¼ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 125° F, 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing across the grain.
  3. Top the tortillas with the carrots, steak, and avocado, dividing evenly. Serve topped with the watercress and sour cream, with the lemon wedges alongside.